Friday, February 24, 2012

s'more cupcakes!

i was so jazzed to try these s'more cupcakes
i just love those classic flavors mixed together...
the graham cracker crunch, the gooey chocolate, and the melted mallow.
YUM! reminds me of summer :)

i found this amazing recipe on martha by the owner of trophy cupcake.
i mean, HELLO, trophy has the best cupcakes in all of seattle.
perfect :)

in classic christine fashion, i tweaked the ingredients just slighty,
but overall this was an AMAZING cupcake.

you'll see that my frosting didn't set up as much as i had hoped,
but it was delicious nonetheless.

cupcake ingredients
2 1/4 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa powder (not dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
9 ounces bittersweet chocolate, finely chopped

frosting ingredients
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract


1. preheat oven to 350 degrees.
line 2 standard muffin tins with cupcake liners; set aside.

2. sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder,
baking powder, baking soda, and salt together into the bowl of an electric mixer.
using the paddle attachment, mix ingredients together on low speed.
(i don't have an electric mixer... whisking these ingredients worked just fine!) :)

3. in a large bowl, mix together eggs, milk, oil, and vanilla.
add to flour mixture and beat on medium speed for 30 seconds.
scrape down sides of bowl and continue mixing on medium speed for 2 minutes.
add boiling water and stir to combine; set cake batter aside.


4. place graham cracker crumbs, remaining 1/4 cup sugar,
and melted butter in a large bowl; stir until well combined.

tip: a rolling pin is always a great tool in crumb-making! :)

5. place 1 tablespoon graham cracker mixture
into the bottom of each prepared muffin cup.
use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner.
reserve remaining graham cracker mixture for topping.

6. place 2 teaspoons chocolate in each muffin cup.
transfer muffin tins to oven and bake until the
edges of the graham cracker mixture is golden, about 5 minutes.

(you can see that i used chocolate chips instead) :)

7. remove from oven and fill each muffin cup three-quarters full with cake batter.
sprinkle each with remaining chocolate and graham cracker mixture.

8. return to oven and bake, rotating pans halfway through baking,
until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes.
transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes.
remove cupcakes from pan and let cool completely.

9. place egg whites, sugar, and cream of tartar in the
heatproof bowl of an electric mixer.
set over a saucepan with simmering water.
whisk constantly until sugar is dissolved and
whites are warm to the touch, 3 to 4 minutes.

10. transfer bowl to electric mixer fitted with the whisk attachment,
and beat, starting on low speed, gradually increasing to high,
until stiff, glossy peaks form, 5 to 7 minutes.
add vanilla, and mix until combined. use immediately.

11. place frosting mixture into a large ziploc bag, cutting one corner.
squeeze frosting in the desired pattern and amount on the top of each cupcake.
with a torch, carefully toast the top of each cupcake, careful not to light paper liner on fire.

(this was rather dangerous if i do say so myself, haha.
you can also place the cupcakes under the broiler until toasted.)

overall, wonderful flavors!
loved this cupcake :)

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